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Creamy Street Corn Pasta Salad Recipe

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★★★★★

5 from 118 reviews

This Creamy Street Corn Pasta Salad is a vibrant and flavorful twist on the classic Mexican street corn. Combining tender pasta with sweet charred corn, creamy lime-spiked dressing, and zesty spices, this salad is loaded with fresh herbs, crunchy vegetables, and crumbly Cotija cheese. Perfect as a make-ahead side dish or a light meal, it’s easy to prepare in about 30 minutes and tailored to your heat preference.

Ingredients

Scale

Dressing

  • 1/3 cup sour cream
  • 4 oz cream cheese (room temperature for easy blending)
  • 3/4 cup crumbled Cotija cheese (or feta for milder taste)
  • 2 tbsp olive oil
  • 1–2 cloves garlic, freshly grated
  • 1 tbsp chopped fresh chives
  • Salt and pepper to taste

Salad

  • 1/2 cup diced spicy cheddar cheese
  • 2 cups grilled or roasted corn (about 3–4 fresh ears)
  • 1/2 cup torn fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1 diced avocado
  • 1 head shredded romaine lettuce
  • 1 lb short pasta (rotini, fusilli, farfalle, or similar)

Chili Butter

  • 4 tbsp salted butter
  • 1/2 to 2 tsp cayenne pepper (adjust to preference)
  • 2 tsp smoked paprika
  • 2 tbsp chili powder

Lime Mayo Dressing

  • 1/4 cup mayonnaise (or plain yogurt as substitute)
  • 2 tbsp lime juice

Instructions

  1. Make the Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled Cotija cheese. Season with salt and pepper to taste. This creamy mixture will flavor the entire salad.
  2. Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and immediately toss with the dressing in the large bowl. Add shredded romaine lettuce, grilled or roasted corn kernels, diced spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado. Toss gently to coat evenly.
  3. Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in chili powder, smoked paprika, cayenne pepper (start with 1/2 tsp and adjust to taste), and a pinch of salt. Cook for one minute to let the spices bloom, then remove from heat.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise (or yogurt), lime juice, and a pinch of salt until smooth. This dressing adds a refreshing tang that balances the spices.
  5. Serve and Enjoy: Serve the pasta salad warm or chilled. Drizzle with the lime mayo dressing and spoon the chili butter over the top to add a smoky, spicy kick. Let the salad sit a few minutes for flavors to meld before serving for best taste.

Notes

  • Use fresh sweet corn for best flavor; grill or roast for charred kernels. Frozen corn can be charred in a hot skillet if fresh is unavailable.
  • Toss cooked pasta immediately with dressing to prevent sticking and let cool slightly before combining other ingredients.
  • Add avocado just before serving to prevent browning; toss gently with lime juice to keep fresh.
  • The spiciness can be customized by adjusting cayenne pepper and chili powder levels.
  • This salad holds well in the fridge for 3-4 days, flavors improve after resting but add avocado fresh each time.
  • Make-ahead tip: Prepare components separately and combine just before serving for maximum freshness.

Keywords: street corn pasta salad, Mexican pasta salad, creamy pasta salad, grilled corn salad, summer side dish, potluck salad, lime mayo dressing, chili butter, Mexican flavors

Find it online: https://foodbylina.com/creamy-street-corn-pasta-salad-recipe/